Green Chilli Pickle - by foodogger

 Green Chilli Pickle

Green Chili Pickle is an Indian style pickle made utilizing new green chillies and flavors.

Yet, out of all, I like snacking on Hari Mirch Ka Achar Recipe or Green Chili Pickle Recipe the most!

This pickle is made utilizing new, green chilies, mustard seeds, mustard oil, and salt. To make it marginally tart and vivid, lemon juice and turmeric powder are added to it individually.

On the off chance that you're one who likes to have a dash of flavor as salted goodness with your feast or then again on the off chance that you are routinely connecting for those achars, this Rajasthani Achar formula is an absolute necessity attempt.

Enjoy it with steaming hot Pudina Laccha Parathas or relish it with rice, curries; Hari Mirch Ka Achar Recipe is certainly going to stimulate your taste buds.

Ingredients:-

·        1.25 to 1.5 cups chopped green chilies - less hot or medium-hot variety 

·        6 tablespoons mustard seeds - yellow or black or split mustard seeds 

·        3 tablespoons rock salt (edible and food grade) 

·        2 teaspoon turmeric powder 

·        1 cup mustard oil or sunflower oil or peanut oil 

·        5 to 6 lemons  - yields ⅓ to ½ cup lemon juice

Instructions:-

chopping green chilies

1. Rinse and wipe dry the green chilies very well. There should be no trace of moisture in them. You can also let them dry on their own. 

2. Remove the crowns and chop the green chilies into 1-inch pieces.

making green chili pickle

1. In a dry grinder or coffee grinder, powder the mustard seeds coarsely. Here I used yellow mustard seeds. But you can also use black mustard seeds.

2. In a clean glass jar, add the green chilies, ground mustard seeds, and salt.

3. Mix by shaking the jar or use a clean non-reactive spoon to mix the contents of the jar. Cover the jar with its lid tightly and keep in the sun for 2 to 3 days. If the sunlight and heat are very intense, then just 1 to 2 days is fine. If you don't have sun and it's cloudy all the time, then just keep outside. In the evening, remove the jar from out and keep it in a dry place in your kitchen. I kept for 3 days since the sun was playing hide and seek.

4. After 2 to 3 days, add lemon juice and turmeric powder to the pickle...

5. With a clean non-reactive spoon, mix everything very well. Close the jar and again keep in the sun for 1 to 2 days.

6. Proceed with the next step after 1 or 2 days.

adding mustard oil in chili pickle

1. Heat mustard oil till its smoking point. Let the mustard oil cool till it becomes warm or is slightly hot... About 15 mins. You can use any other oil like sunflower or peanut oil. If using these oils, then just heat them till they are hot. You don't need to heat them till their smoking point.

2. Pour the mustard oil into the pickle jar.

3. Cover the jar with its lid and keep the pickle at room temperature for 4 to 5 days for the pickling process to happen.

4. You can even keep the chili pickle for 2 to 3 days at room temperature and then in the fridge. Since it was during the winters, I had made the pickle, I kept the jar out for all 5 days. Once we started serving the chili pickle, then I kept the jar in the fridge.

5. Serve green chili pickle as a side condiment with a simple Indian meal like dal-rice or curd-rice. The pickle can also be served with aloo paratha, gobi paratha, mooli paratha, or even plain parathas or chapatis.